1. Place white rice and multigrain or pilaf in a bowl and wash until water runs clear. Let grains soak in clear water for 10 minutes, then drain and let sit for an additional 10 minutes. 2. Place tea leaves in a teapot or heatproof pitcher. Bring 2 cups water to a boil; let cool for 2 minutes to 185°. Pour water over tea leaves, cover, and infuse for 2-3 minutes. 3. Strain tea into a saucepan. Add grains, squash, chestnuts or walnuts, sage, salt, and pepper. Cover pan and set heat to medium. Cook until steam begins to escape from the lid. Reduce heat to low and cook for 10 minutes. 4. Remove pan from heat. Let sit for 5 minutes, covered. Season to taste before serving.